Bell Pepper Cashew Pesto

5 from 4 votes
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 361 kcal


  • 1 medium sized Yellow pepper
  • 1 medium sized Orange pepper
  • 1 medium sized Red pepper
  • 1 small Green pepper
  • 80 g Cashew nuts
  • 1 bunch Basil
  • 1 bunch Parsley
  • 150 ml Rapeseed oil
  • 60 g Parmesan
  • 1 medium sized Peeled garlic clove
  • 2 tsp Parmesan cheese
  • Salt and pepper
  • 200 g Spaghettini


  • Halve, core and chop the peppers, peel and quarter the garlic, pluck the parsley and basil leaves from the stalks. Mix with 60 gr, Paramesan, rapeseed oil, salt and pepper to a paste with a blender.
  • 2nd paprika-cashew pesto in glasses (I filled 6 small ones with about 100 ml content and 3 with about 150 ml content. Shelf life about 1 week in the refrigerator.
  • Bring the spaghetti to the boil with plenty of salted water, cook until al dente, drain and drain well. Stir in 2-4 tablespoons of paprika-cashew pesto. Arrange on plates and serve sprinkled with Parmesan.


Serving: 100gCalories: 361kcalCarbohydrates: 24.1gProtein: 9.4gFat: 25.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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